"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Linden Lane Crab Imperial, by Pat FitzPatrick, is from The FitzPatrick Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 lb. Oleo (or butter) 1/2 finely chopped green pepper 2 t dry mustard 5 HEAPING T Mayo 2 Raw eggs 2 T chopped parsley 1/2 chopped pimento 1 lb crabmeat
Melt oleo in frying pan. Saute pepper for one minute. Add dry mustard and mayo. Add 2 eggs (off the fire). Beat with a fork. Add parley, pimento, crab meat. Mix with a fork and place in shells or a casserole. Place in oven (350º) 'til bubbly--about 30 minutes.
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